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Paleo Zucchini Alfredo…ish

Much like the ground beef aversion I mentioned last week, I wasn’t a big fan of red sauces as a kid. When I was about 8, I discovered the fettucine alfredo at the DiCicco’s restaurants that my parents had been going to since college and I was hooked.

Let’s be honest: this isn’t like that alfredo.

There’s no cheese, there’s no cream, there’s no pasta.

But for me, there’s also no bloating, no pain and no nausea…so I consider it to be more than a fair trade.

Instead of all of the dairy, we have bacon and coconut milk. I don’t notice any coconut flavor in the final dish if you’re worried about that – I think the bacon takes care of that. And it does take a fair amount of zucchini to get enough ribbons to make this a side dish for the entire family, making it a perfect meal for summer when they show up mysteriously in front of your house. I love this with a little grilled or sauteed chicken for an easy and fairly quick to the table supper.

And a quick note: while I’m currently on a Whole30, this recipe isn’t compliant for that. It can be, though, with the right bacon choices.

In a good sized frying pan, cook the diced bacon on medium until the fat has rendered and the bacon is crispy.

While the bacon is cooking, peel the zucchini into strips longwise using a vegetable peeler, leaving the seed core for the compost bin or garbage disposal and turning the zucchini as the ribbons become too wide.

Once the bacon is cooked, remove about half of the rendered fat, turn the burner just a little bit higher and add in the zucchini noodles. Cook, tossing often, for a few minutes – you don’t want the zucchini to get mushy, just cooked enough that you can swirl it around a fork without breaking.

As the zucchini cooks, combine the coconut milk and spices in a small jar and shake to combine. Add to the zucchini and bacon, and cook for 3 or 4 minutes. Zucchini noodles are always better when they’re cooked in the sauce you’re serving them with =)

Taste and adjust seasonings with sea salt and fresh cracked pepper.

Optional: If you’re okay with dairy, I think a little sprinkle of parmesean would be great – but it’s not needed.